One of my favorite things to do with our 15 year old daughter, Celia, is to develop new dessert recipes. Usually we come up with the concept together and then she creates the recipe, and the whole family enjoys tasting and rating them.
I’ve wanted to create light desserts to go in Mini Fillo Shells (we used Athens brand) and we thought a healthy little cheesecake bite would be delightful. These are fun to make and eat—I like to pop the whole thing in my mouth to enjoy the combination of crunchy, creamy and tart all in one bite.
The timing for this recipe coincides with the Jewish holiday of Shavuot (June 3rd). This holiday celebrates the harvest and commemorates God giving the Torah to the Jews on Mount Sinai, and also marks the 7 week period from Passover. According to the lore, the Jews had to study the Torah and learn the new rules and laws surrounding what they could eat and how it must be prepared (called Kashrut). While they were learning how to prepare their meat under these new laws, they refrained from eating any meat and ate dairy foods instead. Observant Jews celebrate the holiday today by eating dairy foods, going to synagogue to hear the reciting of the Ten Commandments, and studying Torah all night.
While my family is only moderately religiously observant, we relish an excuse to eat cheesecake and celebrate the harvest! A slice of cheesecake generally has 300 – 1,200 calories (I’m looking at you, Cheesecake Factory!), but these bites are light and satisfying and only have about 50 calories, so you can enjoy more than one without overindulging.
Mini Fillo Raspberry Cheesecake Bites
Prep + Cook = 20 minutes
15 mini fillo shells (sold frozen)
3/4 cup nonfat Greek yogurt, or use 2% or whatever you have
¼ cup whipped cream cheese
4 tsp. powdered sugar (sometimes called confectioners sugar)
15 fresh raspberries
If frozen, thaw the shells at room temperature for 10 minutes. Preheat the oven to 350 degrees. Remove the shells from the package and place them on a baking sheet. Bake for 5 minutes until crisp, and allow them to cool for a few minutes. (Baking the shells isn’t strictly necessary but it makes them extra crispy.)
Meanwhile, whisk together the yogurt, cream cheese and sugar. Put a spoonful (about 2 tsp.) of the mixture in the bottom of each shell, and top it with 1 raspberry. Serve immediately or refrigerate for up to 24 hours (the shells will get soggy, so they are best eaten immediately).
Nutritional Information per Serving (% based upon Daily Values):
Calories 40, Total Fat 2g, 3.5%, Saturated Fat 0.5g, 3.5%, Cholesterol 4mg, 1.5%, Sodium 34.5mg, 1.44%, Carbohydrate 3.5g, 1%, Dietary Fiber 0g, 0%, Sugar 1.5g, Protein 1.5g
Whether or not you celebrate Shavuot, we hope you enjoy the Raspberry Cheesecake Bites.
This post is sponsored by the NJOP. All opinions and recipes are my own.
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